Almond Snowballs

Almond Snowballs

Total Time:
1 hrs 37 mins
5 dozen
Almond Snowballs

Beth Dreiling Hontzas; Styling: Buffy Hargett


  • 1/2 cup slivered almonds

  • 1 cup butter, softened

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar

  • 2 1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • Parchment paper

  • 1/2 cup powdered sugar


  1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

  2. Process almonds in a food processor 30 seconds or until finely ground.

  3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

  4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

  5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

  6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

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